Truffle Carbonara

Make the pasta dough: In a small mixing bowl, whisk together the Eggs (3) yolks, whole Eggs (2) and Water (1 Tbsp).

Place the Type 00 Flour (2 cups), Olive Oil (1/2 tsp) and Kosher Salt (to taste) in a food processor and pulse until combined. With the processor running on low, stream the egg mixture in until a breadcrumb like texture forms. Remove the dough from the bowl of the food processor and place on a clean flat surface. Knead the dough until it is well hydrated and springs back at the touch, about 5 minutes. Wrap the dough with plastic wrap and let rest at room temperature for 30 minutes.

Make the carbonara base: Place the Eggs (2 cups) yolks, Heavy Cream (4 Tbsp), Pecorino Romano Cheese (1/2 cup), Parmesan Cheese (1/2 cup), Kosher Salt (2 tsp) and Ground Black Pepper (1 tsp) in a blender and pulse until smooth. Fold in the Black Truffles (1 3/4 cups) peelings and set aside.

Unwrap the pasta balland cut into 4 even pieces, working with one piece at a time, keep the others wrapped between rolling out. Use a rolling pin to roll out the dough into long thin sheets and cut the pasta into even strips using a knife or pizza cutter. Sprinkle with pasta flour, just enough to lightly coat each strand to prevent sticking and place on a baking sheet. Continue until all of the pasta is rolled out.

Bring a pot of salted water to a boil. Drop the pasta in batches and cook until al dente, about 3 minutes. When done boiling all of the pasta, reserve 2 cups of the pasta water.

Place the hot noodles directly into a large mixing bowl and add in the carbonara base, Diced Pancetta (1 cup) and 1 cup of the reserved pasta water, adding more slowly if needed. Mix together vigorously for 1-2 minutes using a rubber spoon or spatula until the sauce comes together and sticks to the pasta.

Fold in the Frozen Green Peas (1/3 cup) and top with Parmesan Cheese (4 Tbsp) and cracked Freshly Ground Black Pepper (1 dash). Shave fresh Black Truffle (1) on top and serve.